Monday, October 15, 2012

Chanadal recipe

Chanadal is frequently used in Indian dishes. Chanadal recipe is entirely perfect for vegetarians. Its gravy is so thick that it seems that there is meaty soup in it. The people who do not like legumes also want to have it because of its double taste. Once you try it, next time even its thinking will make your mouth watery.
If you do not has tamarind pulp you can use tomato paste. It is highly pretentious and a source of fibers. You may cook it in large amount if you want to eat it for few days.

Its serving is mostly liked with basmati rice. It is perfect as Indian food with white basmati rice. Brown basmati rice is also available however white basmati rice is mostly preferred with chana dal.

It is not only delicious but also very cheap. At Indian grocery the price of a bag of dal is almost $4.99. You can use this bag full of dal for 4-5 times. One cooked quantity of dal costs less than $0.30. It is easily available at every shop however it has a number of varieties. Varieties change the taste of the dish after cooking so always search for the best quality if you have the best taste.

Ingredients:

You will require following constituents to prepare the chanadaal:

Chanadaal (one cup)

Water (seven cups)

Cayenne (quarter teaspoon)

Cumin powder (quarter teaspoon)

Tamarind pulp (one tablespoon)

Turmeric powder (quarter teaspoon)

Chopped garlic clove (one)

Salt (one teaspoon)

Black mustard seeds (quarter teaspoon)

Saute powder (quarter teaspoon)

Sugar(one teaspoon)

Vegetable oil (one tablespoon)

Preparation:

If you want to prepare the very delicious chanadaal then you must follow the under described method:

Take about four cups of water.

Soak the chanadaal in water for about 3-4 hours.

After this wash the chanadaal and drain it.

Now take a separate pan and put three cups of water and let it boil.

After adding the chanadaal in the boiling water cover the pan.

Let it cook for 30 minutes over moderate flame.

When the dal is cooked, stir it. (Make it sure that daal is well cooked)